Baked Oyster Dressing
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
- 2 teaspoons unsalted butter
- 2 cups shucked oysters, including their liquor
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 1/2 teaspoons coarse salt
- 1 teaspoon Emeril's Original Essence
- 1/4 teaspoon cayenne
- 3 bay leaves
- 1 tablespoon very finely chopped garlic
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup chopped scallions
- 4 cups 1-inch cubes French bread
- 1/3 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees. Butter a 9-by-11-inch baking dish and set aside.
Drain oysters, reserving liquor; set aside.
Heat oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, salt, Emeril's Essence, and cayenne; cook, stirring, until soft, about 5 minutes. Add bay leaves, garlic, and parsley; cook, stirring, for 1 minute. Add 1 cup water and cook, stirring constantly, 2 to 3 minutes. Remove from heat.
In a large bowl, combine vegetable mixture with oysters and their liquor, scallions, bread, and cheese. Stir until well combined. Pour mixture into prepared baking dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove bay leaves before serving.